How do you season superstone
30473
I did not season my superstone. I just line it with parchment paper which works great for me!
30474
Just put a little olive oil on it and let it sit; never use soap on it just warm water to clean it
30475
I didn't do anything to season mine, I just used it. A little cornmeal in the bottom when the dough does in. I heat mine up to 450 before the dough goes in. This will give you a very good, crispy crust.
30476
all I did was spray some non-stick spray all over inside the bottom the first few times. now, I just spray the bottom very lightly, and nothing ever sticks, even on the sides where I haven't sprayed. I just wipe out and use my scraper and/or clean with plain water. I guess my baker is seasoned very well by now ... been using it several times weekly for a little over a month. also, I usually proof my bread in the baker and start baking in a cold to warm oven (warming the lid some).
30477
I believe the instructions that came with it said to rub the inside with vegetable oil. I did that and baked bread in it and it did not stick, so I think that works. Thanks and hope this helps.
1504509
I cannot; but I'll tell you what I would do. I would find a jewel either the same or different color and Superglue it in. I've done this myself a few times. Then put a little dab on the stone to secure it that way as well
2215333
Use any standard rotary drill at medium-low speed with plenty of water for cooling. No hammer drill; that will crack any ceramic/marble/granite.
1798782
I use a stainless steel chain link scrub and hot water only. Works beautifully! The first year I season with shortening after use (scrub with chain link, put in warm oven to dry, season and put back in warm oven). I did this seasoning routine for almost 1 year and never did it again. It's 3 yrs old now and priceless. Each time you use it it gets better. I use it for all dishes that calls for a Dutch oven or large pot, not just stir fry. And let me tell you it makes a killer paella!
1841236
This does not pick up the stones. Depending on the size of the stones, you have two choices. For larger stones, once the iron is heated you can place the stone in the tip, wait for the glue to melt (about 5-10 seconds) and then place it. Hold for a count of about 5 seconds. For very small stones, place them where you want them to go, and put the heated tip over the stone and hold it for a count of 10 to 12. For Swarovski stones, this is long enough to allow the small stones to adhere.
14948
Oil is best but water with drop of dish soap will work. It's a decent stone.
1226442
DO NOT season the PRO MAT. There should have been a small instruction sheet rolled up in it that tells you just to wash it. The seasoning step is only for the Original Mat to eliminate static electricity. At this point, simply wash it with warm soapy water, rinse well, and dry VERY well- no wet spots or the fondant will stick! Sometimes I even air dry it after that. If you don't get all of the residue off, you may need to wash it one more time, but it should be fine after that.
802499
No need to season it. I just washed with a little dish soap and rinsed it well before the first use. Over time the drippings fr the pizzas season the stone. Also, note that the stone needs to be heated first before putting a pizza on it.
237473
hi, i normal use a butter contanier but you can use almost anything. i normally buy blocks of ice from a local snow cone stand and break it in half
280994
It's been awhile but as I recall, it does come with a little insert thing that talks about how to season it --- basically by grinding dry corn or beans and baking it. I also ground used dried garlic, comino seeds and dried onion . I will say this though...to get a really great finish is going take time and repeated applications...if you are in a great hurry, you might want something else. In my mind, these are heirloom pieces of kitchenware that are meant to last a lifetime and passed down. They get better with age! Recipe booklet...not one that I remember, sorry...but any combo of yumminess will work. Just rinse out after the fact and bake dry thoroughly. Luck!
904918
Yes, you should be able to accommodate a bread recipe that specifies 3 cups of flour in your SuperStone 14.5" Covered Baker. If you do a search on Google for the SuperStone Covered Baker recipes, you will find bread recipes for that particular covered baker--Italian Bread, Olive Bread, etc.
165209
To season the pan use a good vegetable oil and table salt. Oil the cooking surface of the pan well, put enough salt on the oil that you can see the salt easily. Then place the pan in an oven, turn on the oven,heat to approximately 400 degrees for an hour, turn off the oven and when cool remove the pan and rub well with burlap or any good rough cloth and rinse the pan clean. There are other seasoning methods but I have found this to work the best for me.
689804
I did not re-season. I love this pot and I love the lid even more. I have used the lid to bake bread while fixing a meal in the pot. AMAZING pot!!!
560991
I use a grinding wheel and then sharpening stones. I also would wipe it with mineral oil if you can keep up with the habit. You shouldn't have to sharpen it out of the box. Unless you hit the blade with a rock, You won't be sharpening it for a while. It's a Ka-Bar, not a pocket knife, get it dirty.
1146980
The video I saw online showed a trick to speed it up. Snap the disc and then, while holding the pack by the long continuous sections, shake the whole pack left to right to make the crystallization spread quickly. Works like a charm.
680834
Ultra Fine did it for me. You can also strop after Ultra for an even finer edge! BTW go very easily w/ the Ultra Fine stones. It does not require many passes per side and with very light pressure.
2157548
I use a ceramic rod or long oval cross section stone (originally made to sharpen old time sickles and scythes). I hold the blade stationary and use the stone like you would a file, making sure to move it lengthwise down the edge at the same time so that I don't end up putting a groove in the edge.